What is the concern about the glass thermometer, accuracy or appropriateness? Personally due the risk of breakage and the resulting contamination, I would use a dial style thermometer with the long metal probe and the dial on top. But if you're very careful not to break it, the glass thermometer will work.

Quote:

Originally Posted by manisfive

My concern is breakage for the glass. My concern on using a meat thermometer is accuracy.

I spray my floating thermometer with starsan,then use a few twist ties to lash it to the BK/MT handle inside the paint strainer bag for the mash. no worries about breakage,as I use a plastic 24" paddle. This way,I can put the lid on it while mashing,wrapped up in my winter hunting coat. I gave up on meat & quick check kitchen thermometers. They're not accurate.
So I use the flaoter in my mash,the dial style thermometer in my sparge water kettle. This way,I can do/measure both at once. It takes about 45 minutes to heat sparge water to the right temp without doing it too fast.

It should be fine to use any of those- IF your water doesn't have chlorine or chloramines in it. If it does, spring water or distilled water (or reverse osmosis water from those big "water machines") is fine.

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